This is a basic red chile sauce that you can use in everything: enchiladas, huevos rancheros, chilaquiles, scrambled eggs, breakfast burritos, you name it!
- 2 tbsp crisco or similar shortening
- 2 tbsp New Mexican red chile powder
- 2 tbsp flour
In a heavy pot, melt the shortening over low heat. Add the red chile power and stir it around for a minute or two until it has all combined with the oil and turned into little toasted balls. Don’t let it burn or your sauce will taste burned. Add the flour and stir around to toast again. Remove the pot from the heat.
Add a little water and thoroughly stir in the chile mixture to get all the lumps out, then add more water to make about 8 cups total.
Return the pot to the heat, bring the sauce to a boil, and simmer for about two hours until the sauce has boiled down and is starting to thicken. Check it occasionally and stir to make sure the bottom doesn’t get too hot, but it’s mostly unattended. Turn off the heat and let the sauce cool for about 30 minutes before you use it.